Ingredients
– 1 pound beef filet, cut into small pieces
– 2 cups mushrooms, finely chopped
– 2 tablespoons olive oil
– 2 tablespoons Dijon mustard
– 1 sheet puff pastry (thawed)
– 1 egg (for egg wash)
– Salt and pepper to taste
– Fresh thyme leaves (optional)
Equipment Needed
– A sharp knife
– Cutting board
– Skillet
– Baking sheet
– Parchment paper
– Rolling pin
– Pastry brush
Step-by-Step Instructions
First, let’s get that beef seared! Heat a skillet over medium-high heat and add a splash of olive oil. Season the beef pieces with salt and pepper, then sear them in the hot pan for about 2-3 minutes on each side. You want them nice and brown but not cooked through, as they’ll finish cooking in the oven. Once seared, let them rest while we work on the mushroom duxelles, which is the heart of the flavor in these Wellingtons. (See the next page below to continue steps…)